Smooth and creamy no-bake cheesecake gets a salty/sweet kick from an unexpected pretzel crust!
Top them any way you like – we went with assorted berries. Any which way, these mini bites are irresistible!

Pretzel Cheesecake Bites

Crust:
3 cups mini pretzel twists, crushed into crumbs (do this in the food processor, or seal pretzels in a large ziplock freezer bag and crush with a rolling pin)
1 stick butter, melted
Mix well in a medium bowl. Mixture should hold together when pinched between your fingers.
Press into a parchment lined 9×9 pan, and pop into the freezer while you  make the filling.
Cheesecake:
20 oz cream cheese (2 and 1/2  8 oz bars)
1 1/2 cups whole milk Greek yogurt
3/4 cups sugar
1 Tbsp lemon juice
Blend well in a food processor until completely smooth.
Dissolve 2 envelopes (about 3 tsp) gelatin in 1/4 cup hot water, whisking until all gelatin is dissolved.
Add to the cheesecake mixture in the food processor and blend well.
Pour mixture over chilled crust, smoothing with a rubber spatula.
Refrigerate 4-6 hours (or overnight).
Cut into bite-sized squares, and top with berries (or chocolate drizzle, or single pretzels, or sprinkles, or maraschino cherries, you get the idea) and serve!